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Pumpkin (or squash) and sweet potatoes are two more ingredients that I find that I think about when planning a holiday dinner and I like to try to include them as often as possible. This year I knew that I would be using some sweet potatoes in the dessert so I wanted to include some pumpkin or squash in the main course. Since I already had some sage for the parmesan and sage roasted turkey and some gorgonzola in the blue cheese green been casserole I got to thinking about this roasted butternut squash and caramelized onion pizza with gorgonzola and crispy fried sage that I had made a while ago and liked so much. I figured I could take all of the ingredients of the pizza and turn it into a really tasty side dish. The recipe that I came up with is a little bit time consuming but pretty straight forward. You start by roasting the butternut squash until it is nice and tender and slightly caramelized and then you slowly caramelize some onions until they have browned and become super sweet. Next you brown some butter and fry some sage until crispy and then toss every thing in the browned butter. The sweet roasted butternut squash and caramelized onions went so well with the tangy blue cheese that was just starting to melt and become even more creamy and good! Overall this ended up being a really tasty side dish that I will be making again.

This looks fantastic -- I make something similar (with leeks instead of onions and goat cheese instead of blue) and I always recommend it to friends looking for a great substantial vegetarian dish for Thanksgiving.

I knw I'm a little late to the party, but I couldn't help but comment. I have 2 butternut squash (squashes?) in the refrigerator waiting for a grander purpose than taking up much needed shelf space. One is destined for butternut squash soup, but the other one was a wild card. Until now! Thanks for the recipe!

I made this with pumpkin instead of squash and I didn't have sage on hand, so I used oregano. The herb frying up in butter filled the kitchen with such an aroma! It was a wonderful greeting for my sister when she arrived home. Thanks for teaching me a new technique!

I had roasted the pumpkin and caramelized the onions ahead of time so dinner came together in a snap.

I made this last night for Thanksgiving, and it was a HUGE hit! Everyone loved it and lots asked for the recipe. Two additions I made that I would recommend: add roasted asparagus, and serve over risotto. I found some butternut squash flavored risotto, but I imagine most flavors would work. This dish is wonderful and I will most definitely make again!!!

Thank you for posting! YUM! Caution: don't over cook the squash. Though it still tasted awesome, mine did not stay in cubes. I did save energy though, by caramelizing the onions in an iron pan in the oven along side my pan of squash.

Even though we don’t normally have butternut squash on our Thanksgiving table,this sounded too good to pass up. It took me nearly an hour to roast my squash, and it didn’t ever brown up like the one in your picture but it was really tasty. The squash started to fall apart a bit since I had the dish resting while the other Thanksgiving sides came together. I would try to brown up the squash more next time, perhaps roasting at a higher temperature. Thanks again for the inspiration

This was amazing! my whole family agreed it's going to be a regular at Thanksgiving dinner. I caramelized the onions using the slow cooker (a Debbie Koenig technique. www.parentsneedtoeattoo.com) Totally awesome.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.